Lazzaris
Mostarda, from latin “mustum ardens” which means the grape must moisten with the spicy mustard oil, is a Middle-aged recipe. Lazzaris made it famous worldwide.
Lazzaris
Mostarda, from latin “mustum ardens” which means the grape must moisten with the spicy mustard oil, is a Middle-aged recipe. Lazzaris made it famous worldwide.
Products
Besides fruit mustard, his best product, Lazzaris also produces many different organic jams and marmalades, cotognata, sweet and spicy sauces.People
Starting with Luigi Lazzaris, the founder, the tradition has been going on generation after generation, from Luigi to Eriberto, to Claudio and finally to Alberto.Awards
Lazzaris' mustards obtained six gold medals during the 19th century, and keep on winning prizes, such as the Dino Villani prize of 2010, awarded by the Accademia Italiana della Cucina.Philosophy
The secret of Lazzaris’ worldwide success are constant research (the quality of the raw materials, also from organic plantation) and innovation in order to get from this ancient recipe the best up-to-date tastes.Production
Slices of fruit are immersed into water, sugar and mustard syrup, resulting in the various types of mustard.Terroir
Lazzaris produces in Conegliano, in the Treviso area, one of the richest territories of Veneto, the region mostly known for its romantic county seat: Venice.History
In 1901 Luigi Lazzaris, a pastry chef from Conegliano Veneto, by mixing up sugar, quinces, candied fruit and mustard oil,created his original mostarda that gained instant success. By 1922 he had founded his first plant for the production of mustard and cotognata (mustard made with quinces).Contacts
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